Step 1

Pre-heat oven to 180C (356F ). Press tofu by wrapping an absorbent towel around it, let something heavy sit on top for 10 minutes. Then slice into thick, long slices.

Step 2

Transfer tofu into a bowl and add coconut aminos, oil, nutritional yeast, spices and stir to coat. Let it marinate for 5-10 minutes. Bake for 20 minutes or until golden. Let it cool down before rolling the spring rolls.

Step 3

Boil the noodles according to the packaging instructions or until soft, rinse with cold water, then drain and set aside. Next slice the veggies.

Step 4

Prepare the peanut butter sauceby adding all of the ingredients to a smal bowl. Use a whisk and mix well. Set aside.

Step 5

To prepare the spring rolls: in a medium bowl, wide enough to fit the rice papers, add warm water. The ideal temperature is slightly above room temperature. Using hot water will damage the wraps, because they are really thin. Add a single rice paper to the water and let soften for 30-40 seconds. Be careful not to soak for too long, they shouldn't feel too soft.

Step 6

Then, to the bottom third of the wrap, add thinly sliced veggies, tofu and herbs.

Step 7

To roll, first start by folding the rice paper (the part that's closest to you) over the toppings. Then fold the left side over it, followed by the right side over the left.

Step 8

Finally, roll forward and away from you until the roll reaches the seam. Repeat with freshly soaked rice paper until all wraps are done.

Step 9

Cut the rolls in halves and dip into the peanut sauce. Enjoy!